There’s something magical about a dessert that brings back memories of warm kitchens, flour-dusted aprons, and the comforting sound of laughter shared across generations. Coconut Cloud Cake is one such timeless delight. Light, fluffy, and bursting with tropical flavor, this cake is more than just a treat—it’s a sweet reminder of cozy Sundays with grandma, where the scent of vanilla and coconut filled the air and every bite told a story.
Whether you’re whipping this up for a family gathering, a spring brunch, or just because you crave a slice of comfort, this Coconut Cloud Cake is guaranteed to win hearts. It’s simple, elegant, and irresistibly moist—with layers of whipped coconut frosting and a dreamy texture that melts in your mouth.
Ingredients
Here’s everything you need to make this cloud-like coconut masterpiece:
For the Cake:
- 2 ½ cups cake flour (sifted)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large egg whites (room temperature)
- 1 tsp pure vanilla extract
- ½ tsp coconut extract
- 1 cup canned coconut milk (unsweetened)
- ½ cup buttermilk
For the Whipped Coconut Frosting:
- 1 ½ cups heavy whipping cream (chilled)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 ½ cups sweetened shredded coconut (for garnish)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Dust lightly with flour and set aside.
2. Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
Using a hand mixer or stand mixer, cream the butter and sugar together on medium-high speed for 3–4 minutes, until light and fluffy.
4. Add Egg Whites
Add the egg whites one at a time, mixing well after each addition. Scrape down the bowl as needed.
5. Add Flavor
Mix in the vanilla and coconut extracts.
6. Alternate Wet and Dry
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overbeat.
7. Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Layers
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
9. Make the Whipped Frosting
In a chilled bowl, beat the heavy cream with powdered sugar, vanilla, and coconut extract until stiff peaks form.
10. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of whipped coconut frosting. Top with the second cake layer and frost the top and sides. Gently press shredded coconut over the frosting, covering the entire cake for that signature cloud-like look.
Nutrition Facts
| Serving Size | 1 slice (1/12 of cake) |
|---|---|
| Calories | 395 |
| Total Fat | 21g |
| Saturated Fat | 14g |
| Cholesterol | 55mg |
| Sodium | 190mg |
| Total Carbohydrates | 46g |
| Sugar | 32g |
| Protein | 4g |
| Fiber | 2g |
Serving Suggestions
This Coconut Cloud Cake pairs beautifully with:
- A cup of lightly sweetened iced tea or fresh lemonade
- Fresh berries like raspberries or strawberries on the side
- A drizzle of white chocolate or passion fruit glaze for a twist
- Toasted coconut flakes on top for a crunchier finish
For a nostalgic touch, serve it on vintage china plates—the kind grandma kept for special occasions.
Storage & Reheating Tips
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. The whipped cream frosting will stay fluffy and fresh.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: This cake is best served chilled or at room temperature. Avoid reheating in the microwave to preserve the delicate frosting texture.
Frequently Asked Questions (FAQ)
1. Can I make Coconut Cloud Cake ahead of time?
Absolutely! You can bake the layers up to 2 days ahead and store them tightly wrapped in the fridge. Frost on the day of serving for the freshest presentation.
2. What’s the best substitute for buttermilk?
If you don’t have buttermilk, mix ½ cup whole milk with 1 ½ tsp of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.
3. Can I use coconut cream instead of coconut milk?
Coconut cream is much richer and may affect the cake’s balance. For a lighter, cloud-like texture, stick with unsweetened canned coconut milk.
4. How do I prevent my whipped cream frosting from deflating?
Make sure your mixing bowl and beaters are well chilled. Whip the cream just until stiff peaks form, and don’t overbeat. If you’re worried about stability, add 1 tablespoon of instant vanilla pudding mix while whipping.
Coconut Cloud Cake
Ingredients
Method
- Making the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add egg whites one at a time, beating well after each addition.
- Mix in vanilla and coconut extracts.
- Alternately add the dry ingredients with coconut milk and buttermilk. Begin and end with dry ingredients. Mix until just combined.
- Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then remove and let cool completely on a wire rack.
- Preparing the Frosting
- Whip the heavy cream with powdered sugar, vanilla, and coconut extract until stiff peaks form.
- Place one cooled cake layer on a serving plate and spread with frosting.
- Top with second cake layer. Frost the top and sides of the cake.
- Press shredded coconut gently into the frosting to coat the cake completely.
Notes
Nutrition (if visible) Calories: 395
Fat: 21g
Saturated Fat: 14g
Cholesterol: 55mg
Sodium: 190mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 32g
Protein: 4g
Final Note from the Heart
Baking Coconut Cloud Cake isn’t just about creating a dessert—it’s about creating memories. Maybe it reminds you of the coconut cream pies your mom made or the cakes your grandma whisked together with love and a well-worn spoon.
This cake is for family nights, Sunday suppers, baby showers, and all those small but meaningful occasions that call for something tender, sweet, and full of love. So tie on your apron, play your favorite baking playlist, and let this Coconut Cloud Cake become part of your story.
If you loved this Coconut Cloud Cake, don’t miss our full collection of dessert recipes for more sweet inspiration.